He makes one change which may come as a surprise
He makes one change which may come as a surprise
Poached eggs are hard to make and most people have probably given up and only have them when they go out to eat. But now a top chef has weighed in and revealed his technique, which may help you serve them up at home at last.
Paul Foster, the founder of Salt in Stratford-upon-Avon, the town’s first Michelin-starred restaurant which also has three AA rosettes since opening in 2017 is now sharing his expertise. In a TikTok video, Paul shares his ultimate method for nailing poached eggs.
He admits: “I was shown, when I was a young chef, to use vinegar but I’ve learned a better way. This is the better way.”
The approach is refreshingly straightforward – “You just need a pan with some water, with no vinegar in it. Just a little bit of salt.”
His technique involves straining the egg first to remove any loose whites. Then, bring a pan of water to the boil, turn it down slightly, and stir gently.
Paul adds: “You don’t need to whisk it and create a vortex. The stir just helps it to move so it doesn’t stick to the bottom of the pan.”
Carefully drop the egg into the simmering water and set a timer for two minutes. Although it won’t be completely cooked at this point, Paul prefers to check early.
He said: “See how the water is not boiling. There’s no vinegar in there, it’s not gone all scummy and it won’t taste like c**p.”